Spinach Raitha (Keerai Kichadi)

Spinach Raitha
Chopped Spinach…………….3cups
Yogurt………………………......2cups
Red Chili………………………...2
Cumin Seeds…………………. .1tsp
Mustard Seeds……………… …1tsp
Asafoetida……………………… .1/4tsp
Method
Boil the spinach with very little water grind coarsely.
Mix the yogurt and add the spinach in room temperature.
Heat a pan with oil add mustard and cumin seed, and red chili.
When the mustard crackles add to the raitha.
Add salt and mix well.
Instead of grinding the spinach add the spinach to the seasoning and cook till the water fully evaporates.
Add this spinach to yogurt.
Frozen chopped spinach can be used instead of fresh spinach.
This raitha can be used as dip for vegetables and crackers.No seasoning is needed.